"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Thread Tools Display Modes
Old 03-20-2006, 02:46 PM   #11
Sous Chef
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
Actually the best recipe for it is:

Out of the tub with a bloody spoon. If you ever wanted to know what luxury tastes like, mascarpone is it.

Following on from Ironchef's risotto, the following are two other savoury recipes (because sweet recipes involving mascarpone are common as muck) that deliciously demonstrate the versatility of this cheese in that it is right at home in the main meal and not just tiramisu. The second recipe, the risotto, is just...wow.

Potato and Jerusalem Artichoke Soup with Thyme, Mascarpone and Hazelnuts

2 knobs butter
2 cloves of garlic, finely chopped
1 onion, finely chopped
455g jerusalem artichokes, peeled and chopped
225g potatoes, peeled and chopped
1 good handful of thyme leaves, picked
1.1L chicken or vegetable stock
155g mascarpone
around 200g hazelnuts, toasted and broken up

In a large pan, melt the butter and slowly fry the garlic, onion, artichokes, potatoes and thyme. Add the stock, then bring to the boil and simmer for about 30 minutes until the potatoes and artichokes are tender. Liquidize chunky or to a puree. Reheat, adding the marscarpone and correct the seasoning. Serve sprinkled with the hazelnuts.

Serves 4-6.

Roasted Sweet Garlic, Thyme and Mascarpone Risotto with Toasted Almonds and Breadcrumbs

1 x basic risotto recipe
2 large heads of garlic, whole and unpeeled
1 good handful of fresh thyme, leaves picked
155g/51/2oz shelled and peeled almonds, lightly crushed, cracked or chopped
2 handfuls of coarse fresh breadcrumbs
olive oil
2 heaped tablespoons mascarpone cheese

Roast the whole garlic heads on a dish in the oven at 230°C/450°F/gas 8 for about 30 minutes until soft. Separate the cloves and squeeze out the sweet insides. Add with the thyme at the start of Stage 3 of the basic risotto recipe. In a frying pan toast the almonds and breadcrumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Serve the risotto with a dollop of mascarpone on the top and sprinkle over the toasted almonds and breadcrumbs.

Serves 6

Haggis is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:50 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.